Daily Recipe 02/19/03 : Chinese Hot and Sour Soup
New York City

Chinese Hot and Sour Soup recipe today with the daily updated recipe from NYC Chef Dr. Delicious. Recipes from an Italian, French, or Haute Cuisine Collection.  Recipes include Chocolate Desserts, Fruit, Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta.  Edited by New York City Chef.
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 02/19/03 : Chinese Hot and Sour Soup
"Chinese Hot and Sour Soup" 
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1/4 ounce dried cloud ears
8 fresh Shiitake mushrooms
3 ounces firm tofu
1/2 cup sliced and drained canned bamboo shoots
3 3/4 cups vegetable stock
1 tablespoon sugar
3 tablespoons rice vinegar
1 tablespoon soy sauce
1/4 teaspoon chili oil
1/2 teaspoon salt
Pinch of freshly ground white pepper
1 tablespoon cornstarch
1 tablespoon cold water
1 egg white
1 teaspoon sesame oil
2 scallions, cut into fine rings, to garnish

Soak the cloud ears in hot water for 30 minutes, or until soft. Drain, trim off, and discard the hard base from each, and chop the cloud ears roughly.  Remove and discard stems from Shiitake mushrooms.  Cut the caps into thin strips.  Cut the tofu into 1/2 inch cubes, and shred the bamboo shoots finely.  Place the stock, mushrooms, tofu, bamboo shoots, and cloud ears in a large saucepan.  Bring the stock to boiling, lower heat and simmer for about 5 minutes.  Stir in the sugar, vinegar, soy sauce, chili oil, and salt and pepper. Stir the cornstarch to a paste with the water.  Add the mixture to the soup, stirring until the soup thickens slightly. Lightly beat the egg white, then pour it slowly into the soup in a steady stream, stirring constantly. Cook, stirring, until the egg white changes color. Add the sesame oil just before serving. Ladle into warm bowls and garnish each portion with scallion rings.  Chinese Hot and Sour Soup serves 4.
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